Creamy Crockpot Chicken Tenders with Sun-Dried Tomatoes Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use sun-dried tomatoes packed in oil—they're softer and more aromatic than the dry kind. If you only have dry, rehydrate them in hot water for 10 minutes, then drain and chop.

The oil from the tomatoes can also be used to sauté the garlic, but in this dump-and-go recipe, just add it to the crock with the other ingredients.

To make this a true one-pot meal, add a cup of uncooked rice or small pasta to the slow cooker along with the soup and 1 1/2 cups of chicken broth.

The starch will absorb the liquid and cook alongside the chicken. If you do this, check the texture at the 3-hour mark—rice may need a little extra liquid. Serve with a green salad for a complete dinner.

Variations

• Add Spinach: Stir in 2 cups of fresh baby spinach during the last 30 minutes of cooking. The spinach will wilt into the sauce, adding color and a mild, earthy flavor that pairs well with the tomatoes and Parmesan.
• Use Chicken Thighs: Swap the tenderloins for boneless, skinless chicken thighs. They're more forgiving and stay juicy even if the slow cooker runs a bit long. Cut them into large chunks so they cook evenly.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes along with the garlic, or stir in a teaspoon of hot sauce just before serving. The heat cuts through the creamy sauce and complements the sun-dried tomatoes.
• Swap the Soup: Use condensed cream of mushroom soup instead of roasted garlic for an earthy, umami depth. Add an extra clove of minced garlic to keep the garlic flavor prominent.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken when chilled; stir in a splash of broth or milk when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a little chicken broth if needed to restore the saucy consistency.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave with a splash of chicken broth or milk to loosen it. The chicken may shred further when reheated, but it will still be delicious.

You can assemble the uncooked ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed.

If the insert is cold, add 30 minutes to the cooking time. Alternatively, cook the dish completely, then refrigerate and reheat within 2 days.

Serving ideas

Serve this chicken over buttered egg noodles, as shown in the video. The wide, curly noodles catch the creamy sauce perfectly. For a lighter option, spoon it over steamed rice, mashed potatoes, or even a bed of sautéed spinach. The sauce is rich enough to stand on its own, so any neutral starch will work.

Garnish with a few fresh basil leaves or a sprinkle of extra Parmesan for a bright finish. If you like a little heat, add a pinch of red pepper flakes when serving.

This dish is hearty enough for a weeknight family dinner, yet special enough for company—and it all comes from a slow cooker with minimal fuss.

Frequently asked questions

Recipe card

Creamy Crockpot Chicken Tenders with Sun-Dried Tomatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb chicken breast tenderloins
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 3 cloves garlic, minced
• 1 can (10.5 oz) condensed roasted garlic cream soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano
• 8 oz buttered egg noodles, cooked, for serving

Instructions

1. Place the chicken tenderloins in a single layer in the bottom of a 6-quart slow cooker. Scatter the julienned sun-dried tomatoes and minced garlic evenly over the chicken. Spoon the roasted garlic cream soup over the top, spreading it to cover as much of the chicken as possible.
2. Place the softened cream cheese in a few dollops on top of the soup layer. Sprinkle the grated Parmigiano-Reggiano evenly over the cream cheese. Do not stir; the cheeses will melt and create a rich sauce during cooking.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and registers 165°F (74°C) in the thickest part. The sauce will be bubbling around the edges.
4. Once the chicken is cooked through, stir the sauce gently to combine the melted cream cheese and Parmesan into a smooth, velvety gravy. The chicken may break into large chunks—that's fine. Taste and adjust seasoning if desired.
5. Spoon the chicken and sauce over warm buttered egg noodles. Serve immediately, with extra grated Parmesan on the side if desired.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

24 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.